Culinary Director - JAG NoMad

Description

Position: Culinary Director – The Ritz-Carlton New York, NoMad

Company: José Andrés Group (JAG)
Location: The Ritz-Carlton New York, NoMad – New York, NY
Department: Culinary / Hotel Operations
Reports To: Director of Operations
Employment Type: Full-Time, Salaried
Salary Range: $180,000–$210,000 annually + 20% Performance-Based Bonus and Benefits
Benefits: Comprehensive Benefits Package

About José Andrés Group

José Andrés Group (JAG), led by internationally acclaimed Chef José Andrés, is a hospitality company dedicated to creating extraordinary dining experiences through culinary innovation, exceptional hospitality, and our mission to Change the World Through the Power of Food!

With a diverse portfolio of restaurants and hospitality partnerships, JAG is known for delivering world-class cuisine, distinctive dining experiences, and a commitment to culinary creativity and excellence.

At The Ritz-Carlton New York, NoMad , José Andrés Group brings its culinary vision to one of Manhattan's premier luxury hotels, offering a collection of distinctive dining experiences, including signature restaurants, elevated rooftop hospitality, and comprehensive hotel food and beverage operations.

We are seeking an accomplished, strategic, and passionate Culinary Director to lead our culinary operations, inspire our teams, and uphold the exceptional standards that define José Andrés Group.

Position Summary

The Culinary Director is the senior culinary leader responsible for the strategic direction, operational execution, financial performance, and overall culinary excellence of José Andrés Group's food operations at The Ritz-Carlton New York, NoMad.

Reporting directly to the Director of Operations , this position provides executive leadership across the property's culinary outlets and services, ensuring consistent execution of JAG's culinary vision, exceptional food quality, operational efficiency, and luxury hospitality standards.

The Culinary Director oversees culinary leadership, menu execution, food cost management, labor productivity, kitchen operations, sanitation, and talent development while maintaining strong partnerships with Hotel Leadership, Restaurant Operations, Finance, People & Culture, and JAG's corporate culinary teams.

This position requires a leader who can balance culinary creativity with financial discipline, operational excellence, and people development .

The ideal candidate is an experienced executive culinary professional with a proven track record overseeing complex, multi-outlet luxury hotel or high-volume fine dining operations, leading diverse culinary teams, and consistently delivering exceptional guest experiences.

Key Responsibilities

Executive Culinary Leadership & Strategic Direction

- Provide overall strategic and operational leadership for all assigned JAG culinary operations within The Ritz-Carlton New York, NoMad.
- Translate Chef José Andrés' culinary vision and JAG's standards into consistent, exceptional culinary experiences.
- Lead and oversee culinary operations across the property's restaurants, bars, banquet functions, and applicable hotel food and beverage services.
- Establish clear culinary priorities, operating standards, and performance expectations.
- Partner with the Director of Operations to develop and execute annual culinary objectives and business plans.
- Maintain a highly visible leadership presence throughout kitchen operations and peak service periods.
- Ensure consistent execution of established recipes, presentation standards, preparation methods, and culinary techniques.
- Identify opportunities to enhance food quality, operational efficiency, productivity, and guest satisfaction.
- Lead culinary planning for high-volume business periods, holidays, special events, and VIP experiences.
- Ensure effective communication and collaboration across all culinary outlets.
- Maintain accountability for culinary performance, operational standards, and leadership effectiveness.

Multi-Outlet Culinary Operations

- Oversee daily culinary operations across assigned food and beverage outlets.
- Provide direct leadership, coaching, and oversight to Executive Chefs, Executive Sous Chefs, Sous Chefs, Pastry Leadership, and other culinary managers, as applicable.
- Ensure each outlet maintains its unique culinary identity while consistently meeting JAG quality and operational standards.
- Monitor kitchen organization, production schedules, staffing, service execution, and food quality.
- Establish consistent standards for kitchen opening, closing, preparation, and service procedures.
- Coordinate culinary resources and production needs across multiple outlets.
- Ensure appropriate kitchen staffing and leadership coverage based on business volume.
- Oversee culinary readiness for restaurant service, banquets, private dining, and special events.
- Support efficient communication between culinary teams and Front of House leadership.
- Conduct regular kitchen inspections, tastings, and operational reviews.
- Identify operational challenges and implement sustainable solutions.
- Ensure culinary teams are equipped to execute high-volume service without compromising quality or presentation.

Financial Performance & Culinary P&L Management

- Assume accountability for the financial performance of culinary operations.
- Partner with the Director of Operations and Finance teams on annual budgets, financial forecasts, and operating plans.
- Develop strategies to achieve food cost, labor, profitability, and productivity goals.
- Review weekly, monthly, quarterly, and annual financial performance.
- Monitor key financial indicators, including: Food cost percentage and cost of goods sold
- Culinary labor costs and productivity
- Operating expenses and controllable costs
- Purchasing and inventory performance
- Waste, spoilage, and production yields
- Menu profitability and contribution margins
- Banquet and event culinary costs
- Budget and forecast accuracy

- Identify financial trends and develop corrective action plans when performance falls below expectations.
- Establish effective purchasing, receiving, storage, and inventory control procedures.
- Partner with Purchasing and Finance to maintain responsible vendor relationships and competitive product costs.
- Evaluate recipe costing, portion sizes, production methods, and menu pricing recommendations.
- Ensure financial decisions support both profitability and the integrity of the culinary experience.
- Maintain accountability for approved culinary budgets and financial targets.

Culinary Team Leadership & Development

- Lead, mentor, and develop a high-performing culinary leadership team.
- Establish clear expectations for performance, accountability, professionalism, and teamwork.
- Partner with Talent Acquisition and People & Culture on recruitment, selection, onboarding, and retention of culinary professionals.
- Conduct regular performance reviews, leadership meetings, and development conversations.
- Identify high-potential employees and create structured development opportunities.
- Build succession plans for critical culinary leadership positions.
- Support internal promotions and career advancement throughout JAG.
- Foster a positive, inclusive, respectful, and collaborative kitchen culture.
- Ensure culinary leaders effectively coach and develop their teams.
- Address performance concerns and employee relations matters in partnership with People & Culture.
- Monitor employee engagement, retention, and turnover trends.
- Promote JAG's values and leadership standards throughout the culinary organization.
- Lead by example through professionalism, accountability, humility, and a passion for culinary excellence.

Culinary Innovation, Menu Development & Quality Assurance

- Collaborate with JAG Corporate Culinary Leadership and property Executive Chefs on menu development and culinary initiatives.
- Ensure all menus reflect the culinary vision, creativity, and quality standards of José Andrés Group.
- Oversee implementation of seasonal menu changes, new dishes, and special culinary offerings.
- Conduct regular tastings and quality evaluations.
- Maintain consistency in flavor, texture, temperature, portioning, and presentation.
- Review recipes, specifications, and preparation methods to ensure accurate execution.
- Partner with culinary teams to identify opportunities for menu refinement and operational improvement.
- Support the development of innovative culinary experiences that enhance guest satisfaction and strengthen the property's reputation.
- Ensure menu changes are operationally feasible and financially responsible.
- Maintain a strong understanding of culinary trends, ingredients, and emerging techniques.
- Preserve the integrity and distinct identity of each JAG concept.

Luxury Hospitality & Guest Experience

- Champion exceptional culinary experiences that align with the standards of José Andrés Group and The Ritz-Carlton.
- Partner with Restaurant General Managers and Hotel Leadership to ensure seamless coordination between Culinary and Front of House operations.
- Maintain exceptional standards for food quality, presentation, and service timing.
- Support VIP dining experiences, special celebrations, and high-profile events.
- Respond proactively to guest feedback and culinary-related service concerns.
- Collaborate with Operations Leadership on guest recovery and continuous improvement.
- Ensure culinary teams understand the importance of personalized service and luxury hospitality.
- Identify opportunities to enhance the guest experience through creativity, consistency, and thoughtful execution.
- Support the property's reputation for exceptional dining and hospitality.

Banquets, Private Events & Hotel Culinary Operations

- Provide culinary oversight for banquet functions, private dining, and special events within the assigned JAG operating scope.
- Partner with Events, Banquet Operations, and Hotel Leadership to ensure successful event execution.
- Review Banquet Event Orders (BEOs), production schedules, menus, and staffing requirements.
- Ensure accurate planning and execution of event-specific culinary needs.
- Oversee food quality, presentation, portioning, and service timing for banquet and event functions.
- Support customized menus, VIP events, and special culinary requests.
- Develop efficient production strategies for events of varying sizes and complexity.
- Ensure banquet culinary operations meet established cost and labor targets.
- Maintain strong communication between Events, Culinary, and Front of House teams.
- Identify opportunities to improve banquet execution, production efficiency, and guest satisfaction.

Purchasing, Inventory & Vendor Management

- Oversee culinary purchasing practices and inventory management across assigned outlets.
- Maintain appropriate product quality, consistency, and availability.
- Partner with Purchasing and Finance on vendor selection, pricing, and purchasing strategies.
- Monitor product costs, inventory levels, and usage trends.
- Ensure proper receiving, storage, rotation, and inventory control procedures.
- Identify opportunities to reduce waste and improve purchasing efficiency.
- Maintain responsible product utilization without compromising culinary standards.
- Evaluate vendor performance and product quality.
- Ensure accurate inventory reporting and documentation.
- Support cost-control initiatives and responsible resource management.

Labor Management & Workforce Planning

- Oversee culinary labor planning and staffing strategies across assigned operations.
- Review schedules, labor productivity, overtime, and staffing models.
- Ensure appropriate culinary leadership and team coverage during all operating periods.
- Partner with People & Culture and Talent Acquisition to anticipate staffing needs.
- Develop strategies to improve productivity and operational efficiency.
- Monitor labor performance against established budgets and forecasts.
- Support training and cross-utilization of culinary talent when appropriate.
- Ensure compliance with applicable labor laws and company policies.
- Balance labor efficiency with the staffing required to maintain exceptional food quality and service execution.

Food Safety, Sanitation & Regulatory Compliance

- Maintain overall accountability for food safety, sanitation, and kitchen compliance.
- Ensure adherence to applicable New York City health department regulations and food safety standards.
- Establish and enforce proper food handling, storage, labeling, and temperature control procedures.
- Ensure compliance with allergen management and cross-contamination prevention protocols.
- Conduct regular kitchen inspections and sanitation reviews.
- Maintain operational readiness for health inspections and internal audits.
- Partner with Facilities and Engineering on kitchen equipment maintenance, repairs, and preventive maintenance.
- Ensure appropriate emergency and incident-response procedures.
- Promote a safe, clean, and professional kitchen environment.
- Address compliance concerns promptly and implement corrective action plans.
- Maintain compliance with JAG operational policies and procedures.

Hotel Leadership & Business Partnerships

- Serve as the senior culinary representative for JAG within the property.
- Maintain strong working relationships with The Ritz-Carlton's Hotel Leadership and food and beverage partners.
- Collaborate on shared operational priorities, guest experience initiatives, and special events.
- Participate in hotel and property leadership meetings as appropriate.
- Coordinate with hotel departments to support seamless culinary operations.
- Maintain professional communication regarding operational needs, service expectations, and culinary initiatives.
- Represent José Andrés Group professionally with hotel stakeholders, vendors, and external partners.
- Support a collaborative and solutions-oriented relationship between JAG and hotel leadership.

Strategic Planning & Continuous Improvement

- Partner with the Director of Operations on long-term culinary strategy and operational priorities.
- Develop annual and quarterly action plans aligned with financial and operational objectives.
- Analyze culinary performance, financial results, guest feedback, and operational trends.
- Identify opportunities to improve systems, processes, productivity, and overall efficiency.
- Lead culinary improvement initiatives and special projects.
- Support capital planning, kitchen equipment needs, and operational investments.
- Evaluate opportunities to strengthen culinary quality, profitability, and team performance.
- Maintain awareness of the New York City luxury dining market and competitive landscape.
- Support company-wide culinary initiatives and operational best practices.
- Present performance updates, recommendations, and strategic priorities to senior leadership.

Requirements

What We're Looking For

- 10+ years of progressive culinary leadership experience , including significant executive-level responsibility.
- 5+ years in an Executive Chef, Executive Culinary Director, Culinary Director, or comparable senior culinary leadership role strongly preferred.
- Proven experience overseeing multiple culinary outlets within a luxury hotel, resort, high-volume fine dining operation, or complex hospitality environment .
- Strong background in chef-driven, upscale, or luxury hospitality concepts.
- Demonstrated experience leading Executive Chefs, Sous Chefs, and large culinary teams.
- Proven responsibility for culinary financial performance, budgeting, forecasting, and cost management.
- Strong understanding of food cost, labor productivity, inventory management, purchasing, and profitability.
- Experience overseeing restaurant, banquet, private dining, and hotel culinary operations.
- Strong knowledge of classical and contemporary culinary techniques.
- Experience collaborating with corporate culinary teams and implementing established culinary concepts.
- Proven ability to maintain exceptional food quality and consistency across multiple outlets.
- Strong understanding of luxury hospitality and elevated guest experience standards.
- Experience building, coaching, and developing high-performing culinary leadership teams.
- Exceptional organizational, communication, and decision-making skills.
- Strong analytical abilities and financial acumen.
- Ability to balance strategic leadership with hands-on culinary engagement.
- Experience working with luxury hotel leadership and property partners strongly preferred.
- Strong understanding of food safety, sanitation, and regulatory compliance.
- Ability to lead effectively in fast-paced, high-volume, and demanding culinary environments.
- Collaborative, accountable, people-focused leadership style with a genuine passion for culinary excellence.
- Culinary degree or equivalent professional training preferred.
- Flexible availability, including evenings, weekends, holidays, and peak business periods.

Key Performance Indicators

Success in this role will be measured through a combination of culinary, financial, operational, and people metrics, including:

- Culinary quality, consistency, and execution
- Food cost percentage and COGS performance
- Culinary labor costs and productivity
- Operating profitability and expense management
- Budget and forecast accuracy
- Inventory management and waste reduction
- Menu profitability and recipe costing
- Guest satisfaction and culinary-related feedback
- Restaurant and banquet execution
- Food safety, sanitation, and inspection results
- Culinary leadership development and succession planning
- Employee engagement and retention
- Operational efficiency and consistency
- Successful implementation of culinary initiatives
- Collaboration with Hotel and Restaurant Operations Leadership
- Achievement of annual culinary business objectives

Working Conditions & Physical Requirements

- Ability to stand and walk for extended periods throughout kitchen and restaurant operations.
- Ability to work in fast-paced, high-volume culinary environments.
- Frequent movement between multiple culinary outlets and operational areas.
- Ability to work around hot equipment, refrigeration, sharp utensils, and active kitchen environments.
- Flexible availability for evenings, weekends, holidays, and extended hours based on business needs.
- Ability to attend leadership meetings, training, and occasional travel as required.

Compensation & Benefits

Annual Base Salary: $180,000–$210,000
Performance-Based Bonus: 20% of annual base salary, subject to the applicable bonus plan.

Additional benefits include:

- Comprehensive medical, dental, and vision benefits
- Retirement savings opportunities
- Paid time off
- Employee dining discounts
- Executive leadership development opportunities
- Career advancement opportunities throughout José Andrés Group
- The opportunity to lead a diverse culinary portfolio within a premier New York City luxury hotel
- Collaboration with JAG's corporate culinary leadership and distinguished hospitality professionals
- A dynamic, innovative, and collaborative working environment

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.